Description
A comforting and easy slow cooker beef stroganoff recipe featuring tender beef, mushrooms, and a rich, creamy sauce. Perfect for a hands-off weeknight meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
- Cooked egg noodles, for serving
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, then transfer to the slow cooker.
- Add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Transfer the onion, mushroom, and garlic mixture to the slow cooker.
- Stir in the condensed cream of mushroom soup and beef broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- Stir in the sour cream just before serving.
- Garnish with fresh parsley and serve over cooked egg noodles.
Notes
- For a richer flavor, you can sear the beef in the slow cooker insert if it is stovetop safe before adding other ingredients.
- Adjust the amount of sour cream to your preference for creaminess.
- You can add a splash of Worcestershire sauce for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (without noodles)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg